EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

Article English OPEN
Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth;
(2013)
  • Publisher: Slovak University of Agriculture
  • Journal: Journal of Microbiology (issn: 1338-5178)
  • Publisher copyright policies & self-archiving
  • Subject: primary fermentation | saccharization | temperature | Microbiology | apparent extract | QR1-502 | beer | yeast
    mesheuropmc: food and beverages

Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our wo... View more
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